spazster , I gotta ask...are you preheating the pan and that is why you don't think you'd be able to pull off making it right in the pan?

Yes, that is what I did. Thinking about it more though, maybe it isn't the flour. Maybe I just have it too hot. The new Infrared thermometer I just bought can measure between 58 - 1022 F and the stove top can get it past that range. I don't remember if I had it to its max or if I put it in at 800.

Yeah, that's waaay too hot man....it's a wonder you're still alive! What type/style of pizza are you working here spazster?

I'm not sure. I was just trying to do a quick bake with high (75%) hydration. I keep hearing how awesome the quick bakes are on this forum so I wanted to try it out. What should my target temperature be on the stove top before I move it to the oven?

Well, I'm going to assume you have an oven with a top broiler but I'm not too sure how this super high hydo dough is going to work but it sounds like you're determined/up for experimentation. I'd say...probably launch that pie into maybe a 700ish pan and get it as close to the broiler as possible.There is someone here that has been recently doing this technique an I hope he see's this cause I know his stuff was turning out great. Sorry I can't help more.Bob

You are free to do as you choose....but With your setup, I would stick with the 1/2in plate(inside) your oven and go for some fast bake NY, Neo-NY pies.Have you seen any of the Neo-Ny pizza's being made over in the NY section?

I hope I get something of similar quality. This weekend I'm going to try to mirror what Communist did except for one pizza I'm going to use a screen for the first two minutes so I can make a perfectly round 16 inch pizza.

I hope I get something of similar quality. This weekend I'm going to try to mirror what Communist did except for one pizza I'm going to use a screen for the first two minutes so I can make a perfectly round 16 inch pizza.

What communist did?In the future please apply links for us 'ol timers spaz....you know how it is.... I really feel that you will reach perfectly circular this time.

scott123

Peter, you've got the 1/2" steel, which, with your oven, will give you any non Neapolitan bake time your heart desires. You can certainly look at your broiler and see if it can do Neapolitan, but the odds are astronomical that it can't. Assuming this is the case, 1/2" steel, in a fixed position, will give you everything this oven is capable of giving you. As Bob said, enough of this hot hearth moving madness

Peter, you've got the 1/2" steel, which, with your oven, will give you any non Neapolitan bake time your heart desires. You can certainly look at your broiler and see if it can do Neapolitan, but the odds are astronomical that it can't. Assuming this is the case, 1/2" steel, in a fixed position, will give you everything this oven is capable of giving you. Enough of this hot hearth moving madness

I know, but hey...my stuff gets passed over all the time so I'm conditioned to not sweat the small stuff...but ...any time I can mess with the pizza version of Dr. Norman Vincent Peale...I'll take my best shot!!